5 rules for making dough on a yeast dough

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In order for yeast dough to turn out successfully, you need to follow some basic rules for its preparation – culinary tricks that will help make pastries light and airy.

There are two ways to prepare yeast dough – with yeast and without it. We would like to note that with yeast dough the dough turns out to be much softer, airier and more elastic, so we suggest considering all the nuances of preparing this type of dough.

Yeast dough is very capricious. It likes everything to be clear and according to the rules, starting with the yeast – a liquid mixture that “starts” the yeast. The dough can be either liquid or thick – it all depends on the amount of flour specified in the recipe.

Rule #1

To make yeast dough, you need to take only room temperature ingredients:

That is, the products should be taken out of the refrigerator an hour or an hour and a half before preparing the dough, because it does not like hot or cold temperature changes. In this case, even the butter will become soft, tender and homogeneous, and will also combine into one whole with other ingredients without any problems.

Rule #2

In order for the yeast to “rise”, they need to create a warm environment, which in our case will be the dough:

It consists of a warm liquid – milk or water, as well as yeast, salt and flour. It is recommended to choose yeast that is wet rather than dry – it reacts more actively with other ingredients, releasing bubbles with carbon dioxide on the surface of the mixture during fermentation. On average, the foam should last for about one and a half hours and at a temperature of at least 30 degrees.

Rule #3

An important point is flour:

You need to be very careful with flour, because before adding it to the dough, it must be sifted – it will fill the dough with oxygen, making it as if alive, and the baking airy.

Rule #4

Kneading the dough:

Eggs, butter or margarine, vegetable oil and sugar are additional ingredients for the dough that are not included in the dough, which are mixed in a separate container. It is recommended to beat the eggs well with sugar and butter, previously softened at room temperature. Then add vegetable oil to them, as well as the remaining milk and flour. It is recommended to knead the dough until it stops sticking to your hands. The main sign of the finished dough is when you press it with your finger, as a result of which a hole is formed, which should instantly align.

Rule No. 5

The dough should fit:

The finished kneaded dough should be placed in a container, covered with a dry towel and put it in a cozy warm place – just like the foam, it will stand and as a result will increase several times in volume. Only after that you can start working with it.

Dough with steam can be stored for a long time in the refrigerator – this is its advantage over dough without steam.

Good luck in your culinary endeavors and delicious baking!